Crème fraîche and Pork Al Latte Review

YouTube – I could get lost for hours in the food videos there. And, actually, I have. It started innocently enough – a video for homemade crème fraîche. Which, by the way, is super easy and tastes way better than sour cream. And by super easy, I mean this:

Pour heavy cream into a large jar (1½ pint or 1 quart jar) that has been sterilized. Add buttermilk and stir well. Cover with a coffee filter, sealing with a rubber band. Leave on the counter for 24 hours. After 24 hours, it should have thickened up, but will still be quite loose – almost like a runny yogurt. Place a lid on the crème fraîche and place in the fridge. In another 24 hours, it will be thick and amazingly yummy – like the best sour cream you’ve ever tasted.

I didn’t stop at the crème fraîche, though. I kept watching videos. Eventually I came across this one:

Chef John is amazingly funny. I know because I’ve watched about a zillion of his videos. This one uses crème fraîche – which is amazing since I have a jar in my fridge. I made this for dinner last night and it is AMAZING. Seriously, you should try it. You can find all the instructions here.

Even if you don’t make the Pork Al Latte – you *should* make the crème fraîche, because that is real food in action, and that, my friends, is some amazing stuff.